Patriotic Jell-O Cups

• 6 ounces berry blue gelatin mix
• 2 cups boiling water, 2 cups ice water

• 1 ounce unflavored gelatin (4 envelopes)
• 2 cups boiling water
• 14 ounces sweetened condensed milk
• 1/2 cup heavy cream

• 6 ounces strawberry gelatin mix
• 2 cups boiling water, 2 cups ice water

My friend Amy makes the CUTEST ribbon jello and I went to her blog to get tips on making the middle layer. Thanks, Amy! I just followed the instructions on the box for the red and blue layer for how much water to add.

Hannah, my 16-year-old, helped pour 3 tablespoons full for each layer into a little measuring cup. She poured to measure, then I poured into the repurposed Oui yogurt glasses. As soon as the bottom layer is done, place it in the refrigerator.

Immediately begin the second layer while the blue one is chilling. Wait until the white layer has cooled down and come to room temperature before adding to the blue layer. Repeat the same steps for the red layer. Makes 24 dessert cups.

Add fruit or whipped cream to the tops.

Cover with plastic wrap to keep from drying out in the refrigerator.